Brenton Student Center, 701 N C St., Simpson College, Indianola, IA - Restaurant inspection findings and violations

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Business Info

Restaurant: BRENTON STUDENT CENTER
Type: Commissary or catering
Sub type: Full Service
Address: 701 N C St., Simpson College, Indianola, IA 50125
Owner and phone: SODEXO AMERICA LLC
Total inspections: 22
Last inspection: 10/19/2010

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Inspection findings

Inspection Date

Type

  • Facility/Equipment Requirements
    • Food contact surfaces (Dispensing Equip. food/liquids: barrier/self-service beverage dispensers 4-204.13, p 109)
      Pop dispenser requires frequent cleaning
10/19/2010Routine
No violation noted during this evaluation. 11/20/2009Routine
  • Food Source/Handling
    • Food Protection (Thawing procedures not met 3-501.13, p 79)
  • Warewashing
    • Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand sink not kept clean 6-501.18, p 178)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
11/6/2009Routine
No violation noted during this evaluation. 11/14/2008Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Chicken in back cooler 46 degrees. Potatoe salad in front cooler holding 46 degrees.
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Steamed veg holding 117.
  • Food Source/Handling
    • Food Protection (Food on display not protected from contamination 3-306.11, p 70)
  • Warewashing
    • Adequate warewashing facilities (Drainboards provided for soiled and cleaned items 4-301.13, p 118)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
    • Equipment adequate to maintain temperature (Cold & hot holding equip, inadequate in number & design 4-301.11, p 117)
      Inadequate amount of cold holding equiptment to ensure all products are 41 degrees or less.
    • Food contact surfaces (Cleaning frequency/cross-contamination prevention 4-602.11, p 130)
      Box taken from floor and placed on cutting board without washing cutting board after. THis was done upon my request.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Equiptment on line has greasy film on it. Coolers and door handles not clean. Sinks soiled.
    • Ventilation (Ventilation/hoods/devices/systems inadequate 4-301.14, p 119, 6-304.11, p 174)
      Ventilation not adequate to prevent grease or condensation from collecting on walls and equiptment.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      All purpose cleaner used as a no rinse sanitizer. When sanitizer was mxed it was mixed in excess of required concentration.
    • Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
10/31/2008Routine
  • Food Source/Handling
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
      Sandwiches have label that don't adequately represent the product. For example: Buns, what are the ingredients in the bun. Each individual ingredient should be fully labeled.
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
3/21/2007Routine
No violation noted during this evaluation. 10/10/2006Re-Check
  • Plumbing/Water/Sewage
    • Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
      Ice machine drains into mop sink.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Knife holder and Outside of Ice machine- water leaking from machine on the outside creating lime deposits.
  • Other Operations
    • Inside physical facilities designed/maintained (No dressing rooms, lockers or suitable facilities provided for employees 6-305.11, p 175)
9/19/2006Routine
  • Plumbing/Water/Sewage
    • Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
      WATER SHALL REACH 110F AT HANDSINK - TESTED AT 85 F DURING INSPECTION
5/18/2005Routine
No report available.11/17/2004Routine
No report available.3/24/2004Routine
No report available.11/20/2003Routine
No report available.5/1/2003Routine
No report available.11/21/2002Re-Check
No report available.8/30/2002Routine
No report available.11/15/2001Routine
No report available.5/9/2001Routine
No report available.2/1/2000(Other)
No report available.1/1/1999(Other)
No report available.3/1/1998(Other)
No report available.4/1/1997(Other)
No report available.1/1/1997(Other)

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